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Chicken Cacciatore

Notes: Toughest part of this is browning the chicken. After that it’s easy.

Servings: 6-8 | Prep Time: 20 minutes

Ingredients:

1/3 cup flour

3 lbs chicken pieces (I used thighs and drumsticks). Skinned, but the drumsticks I used had a little skin on them and I left them that way.

2 TBSP olive oil

2 cups sliced button mushrooms

1- 14.5 oz can diced tomatoes, drained (I use Muir Glen because they are BPA free)

1-1/4 cups chopped yellow bell pepper

1 cup chopped onion

1 cup chopped carrots (about 2 medium)

1/2 cup dry white wine

1/2 tsp salt

1/2 tsp pepper

2 TBSP fresh basil, cut in ribbons

2 TBSP fresh Italian parsley

1 tsp fresh thyme leaves

Directions:

Put flour in a large Ziploc bag. Add 3-4 chicken pieces at a time, shaking. In an extra-large nonstick skillet, heat oil over medium-high heat. Cook chicken in hot oil about 12 minutes or until browned, turning a few times. Transfer chicken to 5 to 6 quart slow cooker.